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133 2nd Avenue (8th & 2nd)(212) 979-6381
$10.00 delivery minimum.
Delivery estimate is 30 - 45 min. More info
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Minimum order of $10.00 is required for delivery.
Restaurant's delivery estimate is 30 - 45 min. More info
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Dedicated to making the finest brick oven pizza in New York City, Gourmet Brick Oven Pizzanini has done the trick by using only the finest ingredients and putting complete dedication into each and every pie. In this way, Naples-born Rino LaCerra has created an authentic pizza heaven that rivals most trattorias in Italy.
With its continually expanding pizza empire, Gourmet Brick Oven Pizzanini plans to stay on top. Order a pizza today and find out what makes LaCerra the reigning pizza champ that he is today!
Margherita Pizza—Fresh Mozzarella, basil and tomato
Quattro Formaggi Pizza—Fresh Mozzarella, Gorgonzola, Fontina and Taleggio
Il Giardino Pizza—Fresh Mozzarella, basil, raddichio and shrimp
Terra e Mare Pizza—Fresh Mozzarella, tomato, shrimp and Porcini mushrooms
Meatball Parmigiana Hero
Sausage and Peppers Hero
Not in our delivery zone? Please visit one of our other Pizza 33 locations in Manhattan:
Pizza 33 (Gourmet Brick Oven Pizza) – 23rd
268 23rd Street
(212) 206-0999
Pizza 33 (Gourmet Brick Oven Pizza) – 33rd St.
489 3rd Avenue
(212) 545-9191
Brick Oven Pizza 33
527 6th Avenue
(212) 255-6333
My favorite pizza in NYC. Great crispy crust, tasty sauce, and the best Baked Ziti or Hawaiian Slice around.
Posted 5 months ago by Eric F.
This place used to be great with consistently respectable pizzas. I ordered from here all the time. But it's taken a turn for the worse lately. For example, I just ordered my fave pizza, the St. Mark's, and instead of prosciutto, they used Canadian ham. The greens were old and smelled horrible and the delivery guy spoke no English. Why call me on my mobile if you don't speak English and can't understand the directions I'm giving you?
Posted 7 months ago by David L.
Usually excellent pizza but every time I've ordered the Sicilian it's been a dissapointing mess. It's so thick that the dough is never fully cooked and the bottom crost is usually blackened.
Posted 7 months ago by MIchael R.
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